This book is included in the Self Reliance Cooking, Canning, Preserving section.
Part 1 - Malt Liquors The production of malt liquors in this country as an industry is second only in importance to the production of breadstuffs. Their consumption is steadily on the increase, as is also the amount consumed in proportion to other kinds of alcoholic beverages. The Process of Brewing; Malting; Brewing; Fermentation; Pure Yeast; Belgian Beers; Clarifying, Storing & Preserving; Composition of Malt Liquors; Varieties; Composition of American Beer; Analysis of Beers by the USDA; Samples; Methods of Analysis; Alcohol; Extract or Total Solids; Original Gravity; Saccharine Matter; Albuminoid Matters; Free Acids; Ash; Glycerine; Phosphoric Acid; Carbonic Acid; Detection of Adulteration; Substitutes for Malt; Substitutes for Hops; Preserving Agents; Salicylic Acid; Use as a Preservative; Salicylic Acid in Samples Examined by this Division; Detection & Estimation of Salicylic Acid; Quantitative Estimation; Sulphites; Borax; Mineral Additions; Bicarbonate of Soda; Detection; Salt; Estimation; Cloudy Beer; Part 2 - Wines In 1840 there was about thirty-eight times as much wine imported as was produced in this country; in 1886 the amount of domestic wine consumed was nearly four times as great as the amount of wine imported. This does not fully represent the production, however, for it does not include the exports, which have increased very greatly of late years, as I am reliably informed, although I have no accurate data upon this point. The largely increased domestic production is principally due to the development of the industry in California. Preparation of Wine; Changes Produced by Fermentation; Methods for "Improving" Wines; Chaptalization - Gallization - Petiotization Preservation of Wine; Addition of Antiseptics Varieties; Composition of Wine; Composition of American Wines; Methods of Analysis; Specific Gravity; Alcohol; Extract or Total Solids; Acidity; Bitartrate of Potash; Saccharine Matter; Ash; Glycerine; Tannin; Analyses Made by USDA; The Adulteration of Wines; Plastering; Fortification; Preservative Agents; Mineral Additions; Gummy Substances; Foreign Coloring Matters; Examination for Adulteration of the Wines Analyzed by the Department; The Dilution or Watering of Wine; Artificial Wines; Sweet Wines; Part 3 - Ciders Cider is the fermented juice of the apple. It is an article of very general use, especially in those parts of the country where fruit growing is carried on. Statistics of the amount produced or consumed are rather difficult to obtain, and I am unable to present any definite statement on the subject. It is quite a favorite article of home production, nearly every farmer in regions where apples are grown making his barrel of cider for use through the winter; but a large amount also finds its way into the city markets, finding ready purchasers among people who still retain their taste for the drink, acquired during a childhood on the "old farm." A considerable quantity is also consumed in the shape of bottled cider, "champagne cider," "sparkling cider," and similar substitutes for, or imitations of, champagne wine, large quantities of this clarified cider being produced in some parts of the country, notably New Jersey. Most of the cheaper kinds of champagne (American champagne) are made in this way. Manufacture of Cider; Composition of Cider; Analysis of Samples by the USDA; Methods of Analysis; Adulteration of Cider; Examination of the Samples for Adulteration; Appendix A Appendix B Appendix C End of Preview. RETURN to Main Titles Index or Self Reliance Cooking, Canning, Preserving
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